Ricardo’s Newsletter
Fall 2011
Wine Dinner
Please join us on Monday, October 24, 2011 as we welcome Guest Chef and Lafayette Square resident, JL Honey to Ricardo’s for a one of a kind wine dinner. JL will pepare a four course tasting menu to be paired with wine by Ricardo’s Co-Owner and Sommelier Michelle Adams and Keith Herrick, Advanced Sommelier, of Bommarito Wines. The festivities begin at 6:30 pm and the cost is $35 per person. These dinners sell out fast, so please call or email for a reservation.
Our menu for the evening will be…
First Course
A trio of Bruschetta with Olive Tapenade, Artichoke & Capers, and Chickpea Hummus
Flor Prosecco, NV
Second Course
Pear, Blue Cheese and Walnut Salad with Raspberry Viniagrette
Pieropan Soave Classico 2009
Third Course
Pork Tenderloin with Apples in a Calvados Cream Sauce served with Basil Whipped Potatoes
La Mozza Morellino di Scansano “I Perazzi” 2008
Fourth Course
Intensely Chocolate Gelato
Chiarli “Amabile” Lambrusco NV
Operation Dine Original
Please contact Michelle Adams at 314-421-4833 or via email at ricardosstl@sbcglobal.net to purchase tickets to this event.
Happy Hour!
Please join us for our new Happy Hour Tuesday through Friday 4-7pm $2.00 Domestic Bottles, $3.50 well drinks and $5.00 Quartino of Wine (approx 2 glasses) Appetizer specials also available.
Monday Lunch Buffet
Every Monday from 11am until 2pm we offer an all you can eat lunch buffet. We offer 3 pastas, 2 salads, charbroiled chicken breast, fresh foccacia bread and chocolate chip cannolis. At $8.00 per person, it is a steal!
Fall and winter just make me crave big, red wine! This season we have added two new red wines by the glass. The La Maialina “Gertrude” Toscana wine is a blend of Sangionvese, Cabernet and Merlot from Italy. It is a non vintage wine (which means they blend from year to year) that is fermented in concrete vats and then aged for 10 months in French oak barrels. With flavors of dates, spice, cherry and dark chocolate, it is a dream to pair with many of our menu items.
Our second red by the glass is the 2009 Shannon Ridge Zinfandel from Lake County California. It has wonderful aromas of vanilla and boysenberry with flavors of raspberry, strawberry and white pepper. It is the best zinfandel I have had in quite some time. The perfect blend of fruit and spice, with out being too peppery.
Pappardelle with Beef Ragù
1 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 sprigs rosemary
2 sprigs sage
1 small red onion, peeled and cut in chunks
4 cloves garlic, finely chopped
1 carrot, peeled and thickly sliced
1 celery stalk, thickly sliced
2 cups red wine
1 28-ounce can peeled whole tomatoes
1 pound pappardelle (wide flat noodles)
3 tablespoons butter
1 tablespoon finely grated orange zest (optional)
1/2 cup freshly grated Parmigiano-Reggiano.
Season beef with salt and pepper to taste. Place an oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
Add red wine and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices. In the Dutch oven, simmer, covered, in a 275-degree oven for 3 to 3 1/2 hours.
Place a large pot of lightly salted water over high heat to bring to a boil. Remove Dutch oven from oven. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and a spoonful of cheese.
Sidewalk Seating is Open!
We have 6 beautiful tables outside so that you can enjoy our food and wine, while overlooking one of the most beautiful parks in the city!
Contact Us
1931 Park Ave.
St. Louis, MO
63104
(314) 421 4833
Email us!
